BREAD-IMPROVERS

Auckland Star, Volume LXII, Issue 70, 24 March 1931, Page 17

BREAD-IMPROVERS

MOVE TO ABOLISH BAN.

INSTITUTE'S EXPERIMEX TS,

Among the bread which members of the Wheat Research Institute inspected at a meeting in Christchurch last wp.'k was a loaf, one half of which had been baked without the use of any improver, and the other half with a substance for giving it a better texture, among ','ie ingredients of the dough.

An inspection showed the half eontaing the improver to be whiter than the other, less crumbly and of greater lightness and volume. It had risen about an inch higher than the other.

Members discussed the possibility of the uee of improvers being made legal in the Dominion.

The director, Professor F. W. Hilg".ndorf, eaid that the use of improvers was permitted in Britain and America, but there was a ban in Australia. Ho believed, however, that the prohibition in the Commonwealth was ignored.

Dr. Denham said health authorities felt that diseases such as cancer were caused by foreign substances being introduced into foods, and there was a tendency for them to tighten up the restrictions. Boric acid was more or less under suspicion. The institute should have definite official information in regard to the use of improvers in bread in Britain. It would be of no use approaching the health authorities in the Dominion with an ex parte statement that there was no ban on their use at Home. The report of the institute's chemist, Mr. H. E. West, in regard to the use of this particular improver was satisfactory, and this was borne out by the bread they had inspected.

Mr. R. J. Lyon said he was afraid they would find the Health Departinent adamant. ;

It was decided to inquire in the first instance of Dr. E. Marsden, secretary of the Department for Scientific and Industrial Research, whether he had gathered any information of the nse of bread improvers while abroad, and also to ascertain the position in Britain, Canada and the United States.